![]() Sit back, and drink it all in : The 25 Best Cocktails in NYC Right Now, Being Made In GIFs. It’s those details that make these cocktails look and taste so damn good, and help establish these bars and restaurants as the essential New York City watering holes that they are. Not your average booze-slingers, the bartenders behind Manhattan's finest drinks are craftsmen (and women), and it shows in their unyielding focus on the minutiae. Whether it’s understanding how to complement one flavor with another, balancing acidity with just the right amount of sweet, or having the creative wherewithal to reinvigorate an old favorite into a contemporary classic, the modern bartender is someone who can deliver an ethereal experience in the same way a chef-or even an artist-could. The precise placement of a single leaf of mint, carefully hand-sifting one layer of liquor from another, muddling with fervor (but not too feverishly): These are the things that elevate a simple concoction to something truly special. Morgenthaler uses Kahlua, which is probably the sweetest of the widely available coffee liqueurs, but I think the drink also works well with Tia Maria and coffee liqueurs from smaller producers.The key to crafting a great cocktail lies in the tiniest of details. ![]() Morgenthaler moistens the rim of the glass with a lime wedge, but I typically just use water because I don't think the lime flavor comes through and I find it more convenient. You need a 151-proof rum (also called overproof rum) which you set on fire and use to caramelize the sugar around the rim of the glass. You need to make sure you have a tempered glass with a stem to hold onto (a standard wine glass should be fine, but no rocks glasses unless you also have fireproof bionic hands). My version is adapted from Jeffrey Morgenthaler's excellent Bar Book. It remains popular in the Pacific Northwest, but hasn't spread far beyond that, which is a shame, because it's both delicious and fun to make. Spanish coffee is a cocktail that originated in Portland, Oregon in the 1970s at Huber's Cafe. Then you add freshly brewed coffee, some coffee liqueur, and some lightly whipped cream and grate some nutmeg over the top. (Make sure you’re using a glass with a stem!) ![]() You sugar the rim and pour some overproof rum (which is any 151-proof rum, which catches fire easily) and some triple sec, strike a match or pull out one of those multipurpose utility lighters, and let the burning rum caramelize the sugar around the edge. They think Americans are uncouth for ordering cappuccinos or lattes or anything with milk anytime after breakfast.)īut this is an American take on the Spanish Coffee, and here most of us don’t have espresso makers at home and we haven’t found that a bit of cream in our coffee after a meal stops our digestive processes.īut really, while it looks complicated, it’s actually quite simple to make. Not even, like, third wave single origin pour over.Īnd they’d never add milk or cream to an after dinner drink. No self-respecting Spaniard would ever use American-style brewed coffee. It’s a take on the traditional Spanish drink, the Carajillo, a combination of espresso and brandy or rum. But this one is a rare bright spot from that dark era. It’s a drink that originated at Huber’s Cafe in Portland, Oregon in the 1970s, which was deep in the Dark Ages of the well-crafted cocktail. ![]() (I tend to go for Brooklyns, and Sazeracs, and Torontos, and sometimes Walnut Old Fashioneds).īut this one is fun to make. I’m more of a spirit-forward cocktail kind of girl. It’s a warm, bittersweet coffee cocktail, perfect as a dessert drink when you’re staying up late on a cold night.
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